Pi(e) day: 4 days to go!

Dining Out for Life is this Thursday, March 12, 2009. More than 200 restaurants will donate 25% of their food proceeds to A Loving Spoonful and Friends For Life. I’ll be at the Cascade Room. Where will you dine?

It’s taken me a while, but I’ve figured out the perfect mixture of fats to get a beautiful pie crust.

Shortening is 100% fat and results in unbelievably flaky crusts. Unfortunately, it doesn’t taste very nice. I made a pie with only shortening and found that it left an oily slick on the back of my tongue.

Butter is approximately 35% fat with water suspended in it. It doesn’t give as flaky a crust as shortening, but it sure is tasty. Using only butter, I got a really tasty, but slightly dense pie crust. Also, due to the presence of milk solids and milk sugars in butter, the pie browns a little bit too quickly.

So, the perfect compromise: equal parts shortening and butter.

(FYI: When selecting shortening, read the labels carefully. As evil as Crisco might seem, it contains far less trans fat than some of the so-called “organic” alternatives.)

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food science, HomemadeTags, , , Leave a comment

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